AREAS OF THE RESTAURANT prepared foods.

If necessary, consider chilled preparation areas

1. Receiving Area for high-risk food environments.
Principles in Determining the Appropriate Location of the Area
The receiving area is where food and supplies are
checked, examined, and weighed before storage. • Should provide sufficient space to accommodate the
Principles in Determining the Appropriate Location of the Area equipment required for an efficient arrangement or for
the best possible flow of work
• Should be accessible from the main roads and should
Commonly Used Tools and Equipment
provide a space for delivery trucks
• Should be large enough to allow the examination of all • Machines for peeling, cutting grinding, slicing, mixing,
food supplies portioning, processors, and slicers
• Should be equipped with scales for weighing food and • Work Tables
supplies
4. Cooking Area
Commonly Used Tools and Equipment
An area where the art of preparing food with the use of
• Weighing scale of different models
heat is concluded. Workflow and safety should be the prime
driver in the layout of a professional kitchen.
2. Storage Area Principles in Determining the Appropriate Location of the Area
A part of the restaurant that provides safe space storage for • Should be located near the storage and preparation
food. Storage Area is divided in to two parts, the dry storage and areas
the cold storage. • Should be accessible to the pot and pan area and the
• Dry Storage serving area
o The storage space of products, such as • For large kitchen, an island arrangement is usually
food, which do not require favoured over a wall set-up
a climate controlled environment. Items place Commonly Used Tools and Equipment
d in dry storage generally have a long shelf life.
• Cold Storage • High and Low Pressure Burners
o An artificially cooled place used to keep the • Ovens
food fresh and in good condition. • Auxiliary Cooking Equipment
o Chiller – space refrigerated to temperatures • Fryers
above 32 degrees Fahrenheit • High and Low Pressure Chinese Cooker
o Freezer – space refrigerated to temperatures at • Rice Cooker
or below 32 degrees Fahrenheit • Griddle Plates
• Broilers
Principles in Determining the Appropriate Location of the Area
• Grease Filters
• Must have provisions for dry and cold storage • Shelving Cabinets
• Must be accessible to receiving, preparing, and cooking • Work Tables
area • Sink
Commonly Used Tools and Equipment
• Dollies 5. Pots and Pans Area
• Pallets
A place for storing cookware like pots and pans.
• Bins
• Shelves
• Walk-in/ Pass Through Chiller and Freezer Principles in Determining the Appropriate Location of the Area
• Refrigerator • Should be near the cooking unit but away from the main
traffic lines
• The area separated from the other units should be
3. Preparation Area
equipped with deep sinks with an abundant supply of
A part of a kitchen where food is prepared. Process of hot and cold water
washing, paring or peeling, cutting, trimming or shaping are • A mobile rack for the pots and pans is recommended
commonly done in this area. Different processes should be
segregated, for example, raw meat and fish separate from
Commonly Used Tools and Equipment • In modern times it is usually adjacent to the kitchen for
convenience in serving
• Shelving Cabinets
• Metal Shelves Commonly Used Tools and Equipment
• Tables and Chairs
6. Service Area • Chinaware, Silverware, Glassware, and Service Ware

An area where prepared meals are laid-out and readied

for service. The space requirement is often underestimated. 10. Waiter’s Station
Whether the operation is waited or tray-line style, you can
This area is the place where preparations for service are
minimize queuing by setting-up multi pick-up and service points.
undertaken. It is usually stocked with supplies, condiments,
Consider enough space for holding hot and cold foods that are
cutleries, and service equipment that will be used for set-up and
ready for service.
service.
Principles in Determining the Appropriate Location of the Area
Principles in Determining the Appropriate Location of the Area
• Service counters to be provided will depend upon the
• Commonly located near the different table sections for
number of clientele to be served and the speed of
easier access and faster service
service desired
Commonly Used Tools and Equipment
Commonly Used Tools and Equipment
• Sideboards or cabinets with drawers
• Service Counters
• Silverware, Glassware, and Service Ware
o Hot Counters
o Cold Counters
• Mobile Carts 11. Cashier’s Counter
• Microwave Oven
This is the area where the cashier is seated to attend to
bill settlement.
7. Façade Commonly Used Tools and Equipment
Exterior side of a building, usually, but not always, the • Cash Register or Point of Sales System
front. The word came from the French Language meaning • Credit Card Terminals
“frontage” or “face.” In architecture, it is the most important • Bill Forms and Receipts
aspect from a design standpoint, as it sets the tone for the rest of
the building.
Principles in Determining the Appropriate Location of the Area 12. Bar Counter

• Preferably adjacent to the parking area or to the area
most seen by potential market
8. Reception Area
An area for receiving and entertaining visitors. This is the first
area the guest will see upon arrival. Manned by a receptionist.
A place where drink orders are placed and prepared.
Manned by are bartender or a bar waiter who is in charge of drink
preparation and dispatching. For large volume of orders, a barboy
is assigned to assist the bartender.
Commonly Used Tools and Equipment

Commonly Used Tools and Equipment • Bar Sink

• Commercial Blender
• Receptionist Book or Guest List • Commercial Ice Machine
• POS Terminal • Mini Fridge

13. Dishwashing Area

9. Dining Area
Allocated space for cleaning and sanitizing soiled dishes,
A room for consuming food. Historically the dining room
utensils, cookware, service ware, etc.
is furnished with a rather large dining table and a number of
dining chairs; the most common shape is generally rectangular Principles in Determining the Appropriate Location of the Area
with two armed end chairs and an even number of un-armed side
• Should be near the tray assembly area
chairs along the long sides. Some are also have function rooms.
• If adjacent to the dining room, the area should have
Principles in Determining the Appropriate Location of the Area provisions for sound proofing
 • Doors should permit free entry and exit of various types APPLIED FOODSERVICE SANITATION
of dish carts Sanitary and safe handling must be practiced
throughout the foodservice facility to avoid food contamination.
Commonly Used Tools and Equipment Sanitation
• Dishwashing Machine • The science of bringing about general healthful
• Manual Dishwashing Sink conditions.
o 3 Compartment Sink • Should be treated as a way of life in foodservice
o 2 Compartment Sink • Any laxity in sanitation rules can mean illness for the
customer, loss of business, and financial bankruptcy.

14. Manager’s Office To Clean

A room where managers and supervisors prepare • is to eliminate or to be free of all visible dirt
documents, plans and organizes operation and manpower. May To Sanitize
also serve as a counselling room for staffs. Keys for the different
• is to be free from infection and disease by eliminating
areas can also be found here.
harmful microorganisms
Commonly Used Tools and Equipment • is to render effective bacterial treatment on surfaces of
• CCTV Monitor utensils and equipment to make it free of pathogenic
• Shelves microorganisms
• Desk
• Personal Computer Presidential Decree No. 856 of December 23, 1975
In the Philippines, P.D. No. 856 embodies the Code on
15. Employees’ Area Sanitation of the country. Chapter III, Section 17 to Section 30 of
the Code specially pertain to food establishment sanitation.
It is the locker room where employees can change their
uniforms and use the restroom allocated for them. Sometimes it • Section 17 includes sanitation requirements for
is also equipped with eating facilities where staffs can sit down foodservice structures and facilities. Section 19
and eat their meals. It is customary that the male and female describes the requirements for food handlers.
rooms are separated. • Sections 20, 21, and 22 outline the regulation of toilet
Principles in Determining the Appropriate Location of the Area and washing facilities, disposal of refuse, and vermin
control.
• Should not directly open to the kitchen or to the dining • Sections 23 to 30 presents rules about equipment and
room but to a corridor utensils as well as the food servicing operation.
Commonly Used Tools and Equipment The following are the standards in the various work areas:
• Lockers Receiving Area
• Toilets and Urinals
• Upon receipt, food is inspected for spoilage or insect
• Bundy Clock
infestation
• Tables and Chairs
• Perishable goods are immediately kept in chillers and
• Single Bed
freezers
• Containers and packages that are emptied are promptly
16. Garbage Area discarded to the disposal area
• He receiving area must be kept clean and free of food
Principles in Determining the Appropriate Location of the Area particles and debris
• Should be located at the back of the establishment with Dry and Cold Storage Area
built-in sanitation facilities
• All food must be kept at least six inches above the floor
Commonly Used Tools and Equipment
• Area must be clean and free of spills
• Different Garbage Bins • Shelves must be high enough from the floor, and away
from the wall to allow cleaning and ventilation
• Food must be stored following the “first-in, first-out”
principle and overcrowding must be avoided
• Empty containers and trash must be removed regularly
 • Must be insect and rodent free • Hot holding equipment are available to maintain hot
• Chillers and freezers should have thermometers and foods at above 140°F, cold foods at 40°F or lower
must be clean and free from objectionable odor • Utensils that are not used are cleaned, sanitized and
Some measures to follow for proper storage of chilled items. properly stored
• Cook’s sink are used solely for food preparation
The Rule The Reason • Cleaning supplies and pesticides should not be found in
Pack food loosely To allow air circulation this area

To allow cool interior and

Store in shallow pans
exterior areas
To protect from odor,
Cover food
drippings, and drying out
Throw away food that is To prevent crowding and
not going to be used to increase air circulation
To keep clean and prevent
Defrost refrigerator
dirt and bacteria from
frequently
accumulating
Frost on pipes cuts down
Defrost before ¼” frost
cooling process
Opening the door lets
Open door only when
warm air in which raises Figure 1 Food Danger Zone Chart
necessary
temperature Dining Area and Service Area
• The area including floor, tables, and chairs are kept clean
Preparation Area and dry
Vegetable Preparation Area • Silverwares and serving utensils are stored to prevent
contamination
• Should be clean and free of objectionable odor, empty • Clean towels are used for wiping dining tables and chairs
containers, insect and rodents • Insect sprays are not to be used during service
• Vegetable sink is only used for preparation • Chinaware and silverware are picked up by the rims and
• Tools and equipment are cleaned between usage handles, respectively
• Cutting boards are in good condition: free of splits or
Ware-Washing and Storage
cuts. They must be cleaned and sanitized between uses.
If possible, have separate cutting board for raw and • There should be sufficient hot water supply to meet the
cooked food. requirements of the foodservice operation; rinse
temperature at least 170°F should be maintained for
tableware and utensils. A three-compartment sink is
Meat Cutting Area ideally used for manual dishwashing.
• The area is clean and free of objectionable odor, empty • The detergent concentration is maintained at the
cartons and wrappers necessary level for effective washing
• Cutting boards in good condition: free of splits, cuts and • Personnel should wash hands between handling soiled
holes, cleaned every after use table ware and sanitized ware
• All tables and meat cutting equipment are cleaned and • Ware-washing equipment are cleaned after each day’s
sanitized when not in use use to remove chemicals, food particles, soil, and debris
• Frozen meat, fish and poultry are thawed inside the Garbage Disposal Area
refrigerator
• Area is generally clean and orderly: floor, platform, or
• Meat sinks are used for food and not for hand washing
ground surface should be without traces of spilled
or mop washing
particles of food
Cooking Area • Area has no foul odor
• The area is clean and free from accumulated debris • Trash are confined in plastic-lined and covered
• Floor is dry with no evidence of insects and rodents containers which are regularly picked up to prevent
• Thermostats of equipment are properly working accumulation
 • Empty garbage containers are washed prior to reuse
• There must be no evidence of rats, rat holes, or nests in
the vicinity of the disposal area
Employees' Facilities and Rest Rooms
• The area is clean, dry and free of odor
• There is sufficient supply of soap and tissue paper for
employees’ needs
• All sanitary equipment are operating efficiently and in
good condition
• There is adequate hot and cold water supply
• Proper receptacles are made available for disposal of
waste materials
• There should be no evidence of rodents or insects in the
facilities
SAFETY MEASURES
To prevent accident and injuries at work, it is important
for every employee to be alert in identifying and eliminating
safety hazards. Hazard is anything that can potentially cause an
injury or damage. To avoid such things from occurring, here are
some safety measures to keep in mind:
1. Keep the dining area and food preparation area free of
obstruction
2. Floors must not be slippery nor wet. Clear floors of oil
and grease. To clear grease, use hot water or hot sponge
and wipe - dry. Slippery polish should not be used on
kitchen floors.
3. Any broken tile must be repaired immediately since it
can cause accidents.
4. Use safety shoes in the kitchen – preferably leather and
high cut.
5. Clear away all grease, stain and dirt in stoves regularly.
Grease can ignite fire.
6. All gas operated kitchen equipment should be turned off
after using and the main gate valve should be shut-off
before closing the kitchen.
7. Ask you supervisor for proper operation of all power
equipment.
8. Turn off and pull the plug of a machine before cleaning
and assembling.
9. Before plugging an equipment, make sure all switches
are off.
10. All slicers and machines must be rested to “0” position
after each use.
11. Report any defect or missing parts of a machine to your
supervisor immediately even if it is a minor malfunction.
12. Do not use machines when not authorized to do so or
when you are not familiar with its use.
13. To prevent falls, never stand on chair, table or box.
14. Use handrails when going up and down the stairs.
15. Keep aisles and stairs free of obstructions to prevent
accidents.
16. Don’t carry anything that blocks your vision.
17. Avoid using blind doors. Use one with a glass to be able
to see people coming and out of the door. If possible,
use separate door for entry and exit.
18. Check for safety hazards and take corrective action
before an accident or injury can happen.
MENU
It is defined as a presentation of food and beverage that a
restaurant is offering. It is primarily a selling aid. A menu must be
appealing to the customers and encourages them to accept it and
want to open it to view its contents. It must contain adequate
information, easily found and followed, will make the customer
feel more at home and will assist in selling the menu.
Things to consider in designing a menu:
• Size and shape
• Artwork
• Color
• Ease of handling
• Layout
• Information it contains
• Logical flow of information
• Headings
• Prices are clearly indicated
• Service charge
• Description of dishes
• Specialty of the house
• Details of the dish of the day
Menu Planning – is one of the functions required before
assembling the food materials to produce quality meals.
Kinds of Menu
• Cycle Menu – a kind of menu planned for a specific
period of time and rotated according to pattern.
• Set Menu – a fixed menu that is used for all customers.
• Selective Menu – a menu that offers choices for each
course.
• Table d’hôte Menu (Table of the Host) – a complete
meal offered for a single price, although it may offer
some choices, all have the same price.
• À la carte Menu (From the Card) – menu wherein food
is priced individually.
Influences on Menus
Health and Eating
The key issue in the relationship of health and eating is
healthy diet. Customers are increasingly looking for the
availability of choices that will enable them to have a balanced
diet.

Dietary Requirements
There are a variety of medical conditions, including
allergies, which are more common than was previously
understood. Customers may therefore require a certain diet for
medical reasons. These customers will need to know about the
ingredients used in a dish, since eating certain things may make
them very ill and may be even fatal.
• Allergies
• Diabetic – diet may include those with low cholesterol
and low sugar content
• Low Cholesterol
• Low Sodium/ Salt – requires a reduction in the amount
of sodium or salt consumed
Cultural and Religious Dietary Influences
Different religious faiths have differing requirements
with regards to the dishes/ ingredients that may be consumed,
and these requirements also cover preparation methods, cooking
procedures and the equipment used.
• Hindus –do not eat beef and rarely pork. Some will note
eat meat, fish or eggs.
• Jews – only “clean” (kosher) animals may be consumed.
They do not eat pork, shellfish or animal fats. There are
restrictions placed on methods of preparation and
cooking.
• Muslims – will not eat meat, offal, or animal fat unless it
is halal (lawful, as required under Islamic Dietary Law)
meat. Will not consume in alcohol, even when used in
cooking.
• Sikhs – do not eat beef or pork. Other may eat fish,
mutton, cheese and eggs. Will not eat halal meat.
• Rastafarians – will not eat any processed food, pork, or
fish without fins (eels). Will not consume tea, coffee or
alcohol.
• Roman Catholic –few restrictions on diet. Usually, will
not eat meet on Ash Wednesday and Good Friday. Some
keep the past tradition of not eating meat on Friday, fish
and dairy may be eaten instead.
Vegetarianism
This may be a result from cultural, religious, ethical,
moral or physiological consideration.
Forms of Vegetarianism
• Semi – do not eat red meats or all meats other
than poultry, or all meats. Diet includes fish and
may include dairy produce.
• Lacto-ovo – do not eat meat, fish or poultry but
may consume milk, milk products and eggs.
• Lacto – do not eat meat, fish, poultry or egg but
may consume milk and milk products.
• Vegans – do not eat foods of animal origin.
• Fruitarians – more restricted form of
vegetarianism. Do not eat food of animal origin,
pulses and cereals. Diet mainly includes raw
and dried fruit, nuts, honey, and olive oil.
Ethical Influence
Customers have become increasingly aware of ethical
issues, such as:
• Ensuring sustainability of food
• Fair trade
• The acceptability of genetically modified foods
• Reducing food packaging and food waste
• Reducing the effects of food production and
transportation on the environment.
Factors to Consider in Menu Preparation
• Customer – the number, age, sex, nutritional needs,
food preferences, and paying capacity.
• Operation – equipment in the kitchen, personnel,
especially their number and skills; budget and style of
service.
• Environmental Factors – time of day, season, climate,
and availability of food sources.
• Aesthetics – variety, color, texture, shape, flavor and
consistency.
Menu Components
Variety – adds interest to the menu and stimulates appetite and
can be achieved in different ways.
• Serving Temperature – easiest way to provide variety.
• Cooking Techniques – roasted, broiled, fried, steamed,
etc.
• Texture – can be liquid, soft, solid, chewy, crispy, rich,
etc.
• Height – a plate on which everything is in one height
lacks appeal.
• Taste – avoid offering too many foods that contain same
ingredients or the same intensity of flavor.
• Shapes – varying shapes of foods on a plate offer
diversity.
Balance–a menu can achieve balance by offering an appropriate
range of food items within each menu classification.
Composition – refers to a plate’s visual and sensory appeal.
Generally, an odd number of foods on a plate are more visually
appealing than an even number. Food must be served in
appropriate portion sizes.
Descriptive Copy – menu text that describes each menu item.
Adjectives used should reflect the concept and theme.
Truth in Menu – federal law requires that certain menu
statements be accurate. Menu information such as quantity,
quality, price, brand names, product identification, origin,
merchandising terms, preservation methods, food preparation,
and verbal and visual presentation must be accurate.
Classification of Food Menu
Appetizer or Hors d’œuvre – food items served before the main
course of a meal. A one-bite appetizer is known as amuse-
bouche. It may be stationary or passed. Stationary hors d’œuvre
are also referred to as table hors d’œuvre and passed hors
d’œuvre are also called as butler-style hors d’œuvre.
• Canapés • Sausages
• Dumplings
• Cold Cuts
• Bruschetta
• Crudités
• Deviled Eggs
• Cheeses
Soups–a liquid food made by combining ingredients until the
flavor is extracted, forming a broth. Traditionally, soups are
classified into two broad groups: clear soups and thick soups.
French Classification of Clear Soup
• Bouillon – in French Cuisine it is simply a broth. Usually
made by simmering mirepoix, aromatic herbs (bouquet
garni) with beef, veal, or poultry bones or with shrimp,
or vegetables in boiling water.
• Consommé – made from richly flavored bouillon that
has been clarified through a fining process involving egg
protein.
Salad – often served as an appetizer before a larger meal, but can
also be a side dish or main course. They include a mixture of hot
and cold foods, often including raw vegetables. Green salads with
leaf lettuces are generally served with salad dressings.
Popular Salad Dressings
• French Dressing – is a term to describe vinaigrette in US
and Great Britain. In US, it is almost always reddish made
from vegetable oil, vinegar, ketchup, water, paprika, and
other spices.
• Thousand Island – commonly made from mayonnaise,
ketchup, Tabasco sauce and finely chopped pickles,
onions, bell peppers, and green olives. Chopped hard-
boiled egg is also common.
• Italian Dressing – a vinaigrette-type dressing found in US
cooking. It is a mixture of water, oil, vinegar or lemon
juice, pepper, minced onions and bell peppers, sugar or
high fructose corn syrup, and variety of herbs and spices.
• Blue Cheese Dressing –popular salad dressing and dip in
the US. Usually made from mayonnaise, sour cream,
blue cheese, milk, vinegar, onion powder, dry mustard,
and garlic powder.
• Classic Ranch Dressing – condiment made of buttermilk
or sour cream, mayonnaise, minced green onion, garlic
powder, and other seasonings. Also popular as a
dipping.
• Balsamic Salad Dressing –a mixture of oil, vinegar, salt
and pepper to taste, herbs, mustard or egg yolk.
Balsamic Vinaigrette is made by adding olive oil and
other seasonings into balsamic vinegar.
Intermezzo – served between main courses in a 7 to 15 meal
course dinner as a way to cleanse the palate. It is usually small,
light and refreshing. Sorbet is commonly used.
Main Course–featured or primary dish in a meal consisting of
several courses. It usually follows entrée course, and the salad
course. Entrée is used as a synonym for the main course in United
Sates. It is usually heaviest, heartiest, and most complex dish on
a menu. Main ingredient is commonly meat or fish. Often
preceded by an appetizer, soup, or salad, and followed by
dessert.
Meat – animal flesh that is eaten as food.
• Beef – meat from bovines, especially domestic cattle
(cows). It includes medium to large sized ungulates
(hoofed animals).
• Veal –meat from calves (young cattle, usually 9 months
old) most veal come from male calves of dairy cattle
breeds.
• Lamb – is a young animal (usually 1 year old) belonging
to the genus Ovis. Meat from a sheep (1 year older than
a lamb) is called hogget and meat from the adult sheep
is known as mutton.
• Pork – culinary name for meat from domestic pig
Poultry – domesticated birds kept for meat, eggs, and feathers.
Also includes birds like pigeons or doves or game birds like
pheasants.
Game – animal hunted for food or not normally domesticated.
Game animals are also hunted for sport.
• Furred Game – most widely available game animals are
venison (deer), rabbit, and wild boar.
• Feathered Game –most popular feathered game are
quail, pheasant, and partridge.
Fish – either seawater or fresh water. It is classified by experts
into three categories based on their shape and skeletal structure.
Round, flat or boneless.
Shellfish – exoskeleton-bearing aquatic invertebrates used as
food.
• Mollusks – live in saltwater and have shells to protect
their soft bodies.
o Univalves –abalone, whelks, periwinkles, and
conch
 o Bivalves – mussels, oysters, clams, and scallops
o Cephalopods – octopus, squid, and cuttlefish
• Crustaceans – have hard, outer segmented shells and
jointed legs. They breathe through gills. (Lobsters, crabs,
shrimps, and crayfish)
Side Dish or Accompaniments – a food item that accompanies the
main course at a meal. A typical meal with a meat-based main
dish might include one vegetable dish, and one starch dish.
Sauce – a liquid or sometimes semi-solid food served on or used
in preparing other foods. Sauces are not usually consumed by
themselves. They add flavor, moisture, and visual appeal to
another dish.
Cheese – served as a separate meal before dessert or as a dessert
itself. It is a food consisting of proteins and fat from milk. It is
produced by coagulation of the milk protein casein.
Popular Cheeses
French and Swiss
• Brie – called the “Queen of Cheeses.”
• Camembert – well-known for its creamy delicate flavor.
• Roquefort – sheep milk blue cheese. Renowned around
the world as the “King of Cheeses, Cheese of Kings.”
• Emmental – the original Swiss cheese, from Emme
Valley of Switzerland.
Italian
• Gorgonzola – veined Italian blue cheese, made from un-
skimmed caw’s or goat’s milk.
• Mozzarella – unique Italian cheese, made from the milk
of water buffalo.
• Provolone – originated in Southern Italy. Produced in
different forms and shapes.
Netherlands and Greece
• Edam – Dutch cheese sold as spheres with pale-yellow
interior and a coat of red paraffin wax.
• Gouda – most famous exported Dutch cheese.
• Feta – most famous and important culinary export of
Greece.
English and American
• Stilton – blue cheese from England. Called “King of
Cheeses.”
• Cheddar – most popular cheese in UK.
• Cream Cheese – soft, spreadable white cheese
consumed fresh.
Condiments – flavored sauces served as accompaniments to
food. Their primary purpose is to complement and visually
enhance the food being served.
Most Commonly Ordered
1. Barbecue Sauce – tomato-based sauce containing sugar,
vinegar and an array of spices.
2. Ketchup – derivation from French and Italian tomato
sauces, made with the added ingredients of vinegar, salt,
sugar, and spices.
3. A1 – steak sauce and condiment for use with meat or
game dishes.
4. Worcestershire Sauce – trademark since 1838, a dark
liquid condiment containing a base of malt vinegar,
molasses, sugar, onions, garlic, tamarind, anchovies, and
an array of spices.
5. Kikkoman – soy sauce made from naturally fermented
soy beans, yeast, wheat, and salt. Almost all soy sauce is
liquid and dark in color, from pale brown to midnight
black.
6. Mustard – condiment made from seeds of mustard
plant.
a. Dijon – French prepared mustard coming from
Dijon region. Made from brown or black
mustard seeds, salt, variety of spices and
unfermented grape juice.
b. English – English mustard is smooth medium-
toned mustard made from brown, yellow, or
white mustard seeds, turmeric, and wheat
flour.
7. Hot Sauce – product from fiery hot red chilies, vinegar,
and salt.
a. Tabasco™ Sauce – Louisiana trademarked
sauce
8. Horseradish – commonly used as a sauce or spread on
meat, chicken, fish, and sandwiches.
9. Wasabi – grown in Japan and often referred to as
Japanese horseradish. Served as accompaniment to
sushi and sashimi.
10. Chutneys – originally East Indian sauce, relishes made
from fruits and vegetables. Served with curry to balance
the hot flavor. Adapted and adopted by the British, then
made into milder relish form.
11. Mint Sauce – sauce made from finely chopped mint
leaves, soaked in vinegar, and a small amount of sugar.
Used by the British and Irish as a complement to roast
lamb.
12. Cranberry Sauce – relish made from cranberry and
sugar. Americans associate it with Thanksgiving serving
it alongside the traditional turkey.
13. Apple Sauce – a purée made from cooked apples. Used
as an accompaniment to meat, often paired with ham,
pork, or bacon.
Dessert – usually ordered as the culmination of a satisfying dining
experience. It gives restaurants a final chance to impress
customers.
Most Popular Desserts
• Custard – traditional dessert in Europe made of eggs,
sugar, and milk or cream.
• Cheesecake – rich dessert made with Philadelphia
cheese (cream cheese), although cottage cheese or sour
cream may be used, depending on the recipe.
• Soufflé – classic French dish of whipped egg whites
combined with a base then baked. Once cooked, its top
is browned and high, but it quickly loses height when cut
and served.
• Mousse –basically a mixture of whipped cream,
whipped egg whites or egg yolks, and flavorings. Often
stabilized with gelatin.
• Strudel – frequently sweet, but occasionally savory,
pastry. It is made of very thin layers of dough, which are
filled, rolled, and baked. Known as fruit-filled dessert in
US. One of the most famous Austrian desserts.
• Crêpes – the thin, delicate pancake known by the French
term crêpe can be part of an elegant dessert. Crêpes
Suzette is one of the single most recognizable imports of
French cuisine.
• Petit four – a small cake eaten generally at the end if a
meal or served as part of dessert, sometimes with
coffee. The name is from the French petit fours, meaning
“small oven.”
Meals of the Day
Breakfast – referred to as the most important meal of the day. It
is the first meal taken after rising from a night’s sleep.
Types of Breakfast
• Continental Breakfast - is a light breakfast which may
include various types of coffee, teas, juices, fruits and all
kinds of pastries. This is the lightest type of breakfast
and is usually very cheap if you are buying it. It is the
total opposite of an English breakfast.
• English Breakfast -is an extremely big meal. A traditional
English breakfast would include- sausages, eggs, and
tomatoes. Orange juice is traditionally drunk before the
breakfast and coffee is drunk after it.
• French Breakfast -usually includes baguettes with jam
or butter and sometimes warm/cold croissants. The
usual drink would be a cup of hot black coffee but tea or
hot chocolate can also be drunk. The French breakfast is
very light and therefore referred to as 'petit' in France.
• American Breakfast -is very similar to the English
breakfast and is very big and filling. It usually consists of
two eggs, sliced bacon or sausage, sliced bread or toast
with jam/butter, pancakes with syrup, various different
cereals including porridge, cornflakes etc, and
coffee/tea and orange/grapefruit juice.
• Chinese Breakfast -usually consists of a warm bowl of
congee, which is a watery rice gruel which is very similar
to porridge and can be eaten with various different
topping from sweet to savory.
Commonly Ordered Foods
Egg – offers substantial protein and is among the most popular
and versatile breakfast food.
• Fried Egg – ranked first in popularity for breakfast egg
dishes
o Sunny Side Up – yolk is visible, highly mounded,
and yellow.
o Basted – yolk has a thin veil of white covering
it.
o Over Easy – egg is turned so that both sided are
cooked. The yolk is still liquid when served.
o Over Medium – the yolk is partly cooked.
o Over Hard – the yolk is firm and fully cooked.
• Scrambled Egg – usually made with whole eggs, it is
moist and fluffy.
o Omelets – it is folded or rolled and can be filled
with a variety of ingredients.
• Simmered Egg – although called boiled eggs, never boil
them. Boiling can cause the eggs to toughen and
discolor.
• Poached Egg –egg is cooked with moist heat, well-
rounded, and free of ragged edges, with a firm but
tender white and warm, runny yolk.
• Baked Egg – baked or shirred eggs are baked in
individual ramekins. A ramekin is often lined with ham,
bread, or vegetables and the egg, and then it is topped
with cheese, cream, or herbs.
Breakfast Meats – frequent accompaniments to eggs.
• Bacon – one of the most popular breakfast meats.
• Ham – is a cured, processed pork product typically
composed of meat from the pig’s hind leg.
• Sausage – usually made from freshly ground pork that
has been seasoned and formed into patties or links.
• Beef Hash – typically roast beef or corned beef, finely
chopped and combined with cubed, cooked potatoes.
Quick Breads – complements breakfast entrées or serve as the
main focus of a continental breakfast.
• Muffins and Loaf Breads – with the exception of
cornmeal and bran muffins, most muffins and quick
breads offer a cake like texture and a sweet or fruity
flavor.
• Pancakes – belong to the category of quick breads called
griddlecakes, which cook on a hot griddle or skillet.
 o Crêpes – thin pancakes that are prepared from
an egg-rich batter leavening, which are filled
and then rolled or folded.
o Waffles – made with thick pourable batter and
cooked on a waffle iron. Develops crisp outer
shell as it cooks.
Brunch – combination of breakfast and luncheon. It is often
served after morning event prior to an afternoon one.
• Dim Sum Brunch – popular meal in Chinese restaurants
worldwide. It consists of wide variety of bao (buns),
dumplings, and other savory or sweet food items which
have been steamed, deep-fried, or baked.
Lunch–an abbreviation of luncheon, it is a midday meal. It is
usually a light meal consisting of soups, salads, sandwiches, and
pizza or pasta dishes.
Afternoon Breaks
• Afternoon Tea – is a light meal typically eaten between
3PM and 5PM. Traditionally, loose tea is brewed in a
teapot and served in teacups with milk and sugar. Food
is often served in tiered stand.
• High Tea – also known as meat tea. It is an early evening
meal between 5PM and 6PM. It would be eaten as a
substitute for afternoon tea and evening meal. It would
usually consist of cold meats, eggs or fish, cakes and
sandwiches.
• Elevenses – in UK, Ireland and some other
Commonwealth realms, it is a snack similar to afternoon
tea but it is eaten in the morning. Less savory than
brunch. The name refers to the time of day it is taken,
around 11AM.
Dinner
• Dinner – depending upon the region or social class, it
may be the second or third meal of the day. The word
dinner came from the French word “diner”meaning the
main meal of the day.
• Supper – is the name for evening meal in some dialects
of English, ordinarily means the last meal of the day. In
parts of UK, it is a term for a snack eaten after the
evening meal and before bed.
Rules on Menu Format
1. Capitalize all words except articles, prepositions, and
descriptive information.
2. Arrange the menu in the order in which they are to be
eaten in a meal.
3. Group foods within a course together.
4. Use accurate descriptions and develop key words for
identification of items
• Use adjectives denoting temperature
• Describe the texture, color, shape, or origin of
the food
• Indicate the method of preparation
5. List specialties, sandwiches, and other items in separate
groups on the menu. Place at the top of the list the items
you want to sell the most.
6. Design menu cards so that it is in harmony with the motif
of the place, decors, ambience, and atmosphere of the
location.
7. Indicate the name and address of the organization, the
day and hours of service, and other information that
may impress and invite the customer for a “repeat
business.”
8. Edit to avoid misspelled words, incorrect prices, and
incomplete listing.
9. Remember that the menu should be easy to read, quick
to grasp, and clear as to prices.
MENU PLANNING
The menu dictates much about how your operation will
be organized and managed, the extent to which it meet its goals,
and even how the building itself - certainly the interior - should
be designed and constructed.
Menu - A menu is a list of dishes served or available to be served
at a meal.
- It is an important management tool. Nearly every aspect of the
operation of a food service business depends on the menu.
- Purchasing, production, sales, cost accounting, labour
management, even the kitchen layout and equipment selection
of a new facility—all are based on the menu.
Must Satisfy Guest Expectations
• Reflect your guests’ tastes
• Reflect your guests’ food preferences
• Ascertain your guests’ needs
Must attain Marketing Objectives
• Locations
• Times
• Prices
• Quality
• Specific food items
Must help to achieve Quality Objectives
Quality standards:
flavor, texture, color, shape, flair,
consistency, palatability, visual appeal,
aromatic apparel, temperature
Nutritional concerns:
low-fat, high-fiber diets, vegetarian
Must be Cost-Effective
Commercial
profit oriented
Institutional
minimizing costs
operational budget
Must be Accurate
• Truth-in-menu laws exist in some localities,
cannot mislabel a product
• “butter” must use butter not margarine
• “fresh” must be fresh, not fresh frozen
• “homemade” not purchased “ready-to-heat”
• “USDA Choice” actually “USDA Good”
Recipes
- Recipes can be said to be the building blocks of the menu.
Each item on the menu can be represented by the recipe or
the procedure for preparing it.
- They indicate ingredients to be purchased and stored, and
they give measuring and preparation instructions to the
kitchen staff.
- Recipes are important tools for the cook because they are a
means of recording and passing along essential information.
Menu Forms and Functions
- Menus must be planned for the people eating the food. This
sounds like a simple rule, but it is frequently forgotten. You
must never forget that the customer is the main reason for
being in business.
- This rule means that, in most operations, the taste and
preferences of the cooks or chefs are of little importance
when planning the menu.
- The taste and preferences of the clientele must be given top
priority if the business is to succeed. The kind of clientele the
business serves influences the form the menu takes.
The Clientele – Type of Institution
- Each kind of operation has a different menu because each
serves the needs of a different clientele.
- Hotels must provide a variety of services for their guests,
from budget-minded tourists to businesspeople on expense
accounts, from quick breakfast and sandwich counters to
elegant dining rooms and banquet halls.
- Hospitals must satisfy the dietary needs of the patients.
- Schools must consider the ages of the students and their
tastes and nutritional needs.
- Employee food services need menus that offer substantial
but quickly served reasonably priced food for working
customers.
- Catering and banquet operations depend on menus that
are easily prepared for large numbers but that are lavish
enough for parties and special occasions.
- Fast-food and take-out quick-service operations require
limited menus featuring inexpensive, easily prepared, easily
served foods for people in a hurry.
- Full-service restaurants range from simple neighborhood
diners to expensive, elegant restaurants. Menus, of course,
must be planned according to the customers’ needs. Trying
to institute a menu of high-priced, luxurious foods in a café
situated in a working-class neighborhood will probably not
succeed.
The Clientele – Customer Preferences
- Even facilities with captive audiences, such as school
cafeterias and hospital kitchens, must produce food that is
appealing to their customers and in sufficient variety to keep
them from getting bored with the same old things.
Grumbling about the food is a favourite sport among
students, but at least it can be kept to a minimum.
- Restaurants have an even harder job because their
customers don’t just grumble if they don’t like the
selections. They don’t come back. People are becoming
more and more interested in trying unfamiliar foods,
especially ethnic foods. Nevertheless, tastes vary by region,
by neighbourhood, by age group, and by social and ethnic
background. Foods enjoyed by some people are completely
rejected by others.
- Prices must be kept in line with the customers’ ability and
willingness to pay. Prices, of course, place limits on what
foods can be offered.
Kind of Meal
Breakfast
- Breakfast menus are fairly standard within any one country.
In North America, for example, a restaurant has to offer the
usual selection of fruits, juices, eggs, cereals, breads,
pancakes, waffles, breakfast meats, and regional specialties
because this is what customers want and expect.
- Breakfast menus must feature foods that can be prepared
quickly and can be eaten in a hurry.
Lunch
The following factors are important to consider when planning
lunch menus.
1. Speed.
2. Simplicity.
3. Variety.
Dinner
- Dinner is usually the main meal and is eaten in a more
leisurely fashion than either breakfast or lunch. Of course,
some people are in a hurry in the evening, too, but, in
general, people come to a restaurant to relax over a
substantial meal. Dinner menus offer more selections and
more courses. Not surprisingly, prices and check averages
are also higher than at lunch.
Types of Menu
1. Static Menu - A static menu is one that offers the same dishes
every day. These menus are used in restaurants and other
establishments where the clientele changes daily or where
enough items are listed on the menu to offer sufficient variety. A
static menu may be in place indefinitely, or it may change at
regular intervals, such as every season, every month, or even
every week.
2. Cycle Menu - A cycle menu is one that changes every day for a
certain period; after this period, the daily menus repeat in the
same order. For example, a seven-day cycle menu has a different
menu every day for a week and repeats each week. This kind of
menu is used in such operations as schools and hospitals, where
the number of choices must be kept small. The cycle menu is a
way of offering variety.
3. A la Carte Menu - An à la carte menu is one in which each
individual item is listed separately, with its own price. The
customer makes selections from the various courses and side
dishes to make up a meal.
The term à la carte is also used to refer to cooking to order, as
opposed to cooking ahead in large batches
4. Table d’hote Menu - Table d’hôte (tobble dote) originally
meant a fixed menu with no choices—like a meal you would be
served if you were invited to someone’s home for dinner.
- Banquet menus - are familiar examples of this kind of menu.
The term has also come to mean a menu that offers a selection
of complete meals at set prices.
5. Prix fixe Menu - Closely related to the table d’hôte menu is the
prix fixe (pree fix),meaning “fixed price,” menu. On a pure prix
fixe menu, only one price is given. Each guest may choose one
selection from each course offered, and the total meal costs the
single price indicated.
- A special variety of the prix fixe menu sometimes used in fine
restaurants is the tasting menu, also known by its French name,
menu dégustation. A tasting menu is offered in addition to the
regular menu and gives patrons a chance to try a larger number
of the chef’s creations. The menu may feature 5 or 6 or even as
many as 10 or 12 individual courses served in small portions.
The Classical Menu
1. Cold hors d’oeuvre - small, savoury appetizers
2. Soup - clear soup, thick soup, or broth
3. Hot hors d’oeuvre - small, hot appetizers
4. Fish - any seafood item
5. Main course or pièce de resistance - a large cut of roasted or
braised meat, usually beef, lamb, or venison, with elaborate
vegetable garnishes
6. Hot entrée - individual portions of meat or poultry, broiled,
braised, or panfried, etc.
7. Cold entrée - cold meats, poultry, fish, pâté, and so on
8. Sorbet - a light ice or sherbet, sometimes made of wine, to
refresh the appetite before the next course
9. Roast - usually roasted poultry, accompanied by or followed by
a salad
10. Vegetable - usually a special vegetable preparation, such as
artichokes or asparagus, or a more unusual vegetable such as
cardoons
11. Sweet - what we call dessert—cakes and tarts, pudding,
soufflés, etc.
12. Dessert - fruit and cheese and, sometimes, small cookies or
petits fours
The Modern Menu: Courses and Arrangement
- Such extensive classical menus are rarely served today. Even
grand, elegant banquets comprising many courses are
usually shorter than the menu we just described.
- The main dish is the centerpiece of the modern meal. If the
meal consists of only one dish, it is considered the main
course.
- One or more dishes may be served before the main dish.
These are usually light in character so the customer is not
satiated before the main course.
The Modern Menu
First Course Appetizer
Soup
Salad

Building the Menu Main Dish Meat, poultry or fish

Course Vegetable Accompaniment
- In a restaurant, the courses are normally served in
sequence, allowing enough time for each to be eaten before Dessert Dishes Salad
the next is served. Fruits and cheeses
- In a cafeteria, the customers may select all their courses at Sweets
once—appetizer, salad, main dish and vegetables, and
dessert, for example—but eat them in a particular order. Alcohol / Beverage
Liquor (Distilled Spirits)
The Classical Menu 1. Rum/Rhum
- Today’s menus are descendants of elaborate banquet - Don Papa
menus served in the nineteenth and early twentieth - Zabana
centuries. - Malibu (Tropical – both liquor and liqueur)
- Bacardi Limon
2. Gin
- Tanqueray (from London)
3. Brandy / Cognac
- Alfonso
- Henessy
4. Tequila
- Jose Cuervo Especial
- Blue Agave
- Sombrero Negro Gold
- El Hombre Tequila (flavored spirit)
- Mojito
5. Vodka
- Smirnoff
- Absolut Vodka
- Antonov Vodka
6. Wine
- Champagne
Liqueur (Flavored Spirits)
- Melon Liqueur
- Grand Marnier
- Vaccari
- Orchid Triple Sec
- Galliano L’autentico
- Cointreau
- Grenadine Syrup
- Kahlu
- Baileys
- Midori
- Absolut Apeach

Mixers / Sauces
- Worcestershire
- Angostura
- Tabasco (Pepper sauce)